Hot Fruit Compote - cooking recipe

Ingredients

1 (29 oz.) can purple plums
1 (16 oz.) can sliced peaches
1 (8 oz.) can chunk pineapple
1 banana, sliced
cinnamon
2 Tbsp. cornstarch
3 Tbsp. honey
1 to 2 Tbsp. lemon juice

Preparation

Drain fruits into 4-cup glass measure.
Set aside juices. Place plum in center of shallow 1 1/2-quart glass serving dish. Arrange peaches, pineapple and banana around plums.
Sprinkle with cinnamon.
Blend cornstarch into fruit juices.
Stir in honey and lemon juice.